Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, my extra hot chilli chutney🔥. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
We try this Bhut Jolokia(Ghost Pepper) Chutney made by a company called Ziffels-FeinKost which translated means Ziffels- Delicatessen based in Germany we cra. Reproduction of this video is prohibited without express & written permission of the Clifton Chilli Club. Hot chilli chutney that you can serve with your food.
My Extra Hot Chilli Chutney🔥 is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. My Extra Hot Chilli Chutney🔥 is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have my extra hot chilli chutney🔥 using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make My Extra Hot Chilli Chutney🔥:
- Take 30 green 'rocket' chillies, stems off, chopped finely, seeds in,
- Get 1 red bell pepper, chopped into very fine cubes,
- Prepare 10-12 cherry tomatoes, chopped into halves,
- Make ready 2.5 tbsp dark soft brown sugar,
- Take 3 tbsp white wine vinegar,
- Prepare 1 clove garlic, crushed, or 1 tsp garlic granules,
- Get 1 pinch ground cumin,
- Make ready 1 pinch salt, and pepper to taste,
- Make ready 150 ml water, filtered if possible,
- Make ready 1/2 tbsp Sunflower/vegetable cooking oil
- Prepare Rocket Chilli Alternative:
- Prepare Use 15-18 Birdseye chillies, chopped finely instead
Today, we say farewell to the Monde Nissin Meet The Manufacturer! If you want to get some of this Lucky Me! The top countries of supplier is China, from which the percentage. Akabanga is a hot chilli oil from Rwanda.
Steps to make My Extra Hot Chilli Chutney🔥:
- Heat a medium saucepan up over a medium heat. Add the oil. Once warm add the red bell pepper and stir. Fry for around two minutes, then add the crushed garlic. Season with salt and pepper. Fry for 20 seconds until fragrant. Add the tomatoes and chillies. Stir everything together.
- Add the dark soft brown sugar and the white wine vinegar, then the cumin. Stir once more. Simmer for around 10 minutes over a medium heat then add in the water.
- Now simmer until the water begins to reduce down, this can take anywhere between 20-30 minutes. Keep an eye on the chutney, stirring occasionally.
- Once almost all of the water has evaporated and the chutney thickened turn off the heat.
- Leave to cool for a few minutes before decanting. If you feel another tbsp of water is required then add it. Judge the consistency by eye.
- Take a sterilised mason jar and after the chutney has cooled for a few minutes spoon it in carefully. Leave the lid off until the chutney has completely cooled. Once cooled add the lid and seal. Store in the fridge and use when needed. The chutney should keep well for up to three weeks, if stirred occasionally in the jar. Enjoy!
It is the perfect ingredient for every chilli lovers kitchen. With Akabanga you only need a drip or two to give that fantastic kick. Green chutney has to be by far the most popular Indian condiment out there. There are so many different ways to make this chutney, but my dad's recipe is hands down my favorite. Green chutney, also known as Hari chutney, is the perfect accompaniment for nearly.
So that is going to wrap it up for this special food my extra hot chilli chutney🔥 recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
